CHICKEN CORDON BLEU LOW CARB

Chicken Cordon Bleu Low Carb

Ingredients

• 6 - 4 oz Chicken Boneless, Skinless Breasts 

• ½  Tsp Garlic Powder

• ½ Tsp Onion Powder

• ½ Tsp Lawry’s Seasoned Salt

• ½ Tsp Black Pepper

• 6 slices Swiss Cheese

• 6 slices of Black Forest ham 

• 2 Eggs

• 1 Tbsp hot sauce

• 2 Tbsp dijon

Low Carb Crumb Mixture

• 1 ½ c Grated Parmesan

• 1 tbsp Fresh Parsley Chopped

• 1 tbsp Butter, melted

Directions

1. Preheat the oven to 425°F.

2. Slice chicken down the middle to make a pocket.  Open up the breast and pound out chicken breasts so they are thin and all the same thickness.  Dry the chicken with a paper towel.

3. In a bowl mix the garlic powder, onion powder, seasoned salt and pepper.

4. Sprinkle the rub mixture on both sides of the chicken.   

5. Place a wire rack on an aluminum foil lined rimmed baking sheet and spray with nonstick cooking spray.

6.  Roll the cheese inside the ham. 

7. Lay the chicken flat on a plate, add the ham and cheese roll up.  Roll the chicken up and place on the rack seam side down. 

8. Place the chicken seam-side up on the rack and cover with plastic wrap and put in the refrigerator for 20 minutes.

9. While the chicken is resting in the refrigerator, set up the parmesan crumb and dipping mixtures

Crumb mixture:

1. Add the parmesan cheese, chopped parsley.  Then add melted butter and set aside.

Dipping:

1. Set up two dishes: mix eggs, hot sauce and Dijon together then parmesan crumb mixture.

2. Dip the chicken in egg mixture and roll in parmesan crumbs; pressing to adhere.

3. Add chicken back onto the rack seam side down.   

Do Ahead tip: At this point you can cover with foil and leave in the refrigerator until ready to cook (up to 24 hours).  Make sure when you take the Chicken out of the refrigerator you allow it to sit for 15 minutes before you put it in the oven.

1. Cook chicken for 25 minutes (chicken should be 160 degrees).   Transfer to a platter and serve.